NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat spaghetti

1.5 oz nitrate-free pancetta

1 large egg

0.75 cup liquid egg whites

2 tbsp pecorino romano cheese

0.5 tsp black pepper

0.25 tsp sea salt

1 cup baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente.

• 2

  While the pasta cooks, add the diced pancetta to a large skillet over medium heat and sauté until crispy and the fat has rendered.

• 3

  In a small bowl, whisk together the whole egg, liquid egg whites, Pecorino Romano, and black pepper until well combined.

• 4

  Reserve 0.25 cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the pancetta, tossing in the baby spinach until wilted.

• 5

  Remove the skillet from the heat and slowly whisk a tablespoon of the hot pasta water into the egg mixture to temper it.

• 6

  Pour the egg mixture over the pasta, tossing constantly and adding more pasta water as needed until a creamy, glossy sauce forms without scrambling the eggs.